Raspberry Jam

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
  1. To every pound weight of ripe picked raspberries, add fourteen ounces of sifted sugar and half a gill of currant juice; put them into a preserving pan, set them over a brisk fire, and when it boils skim it well and let it simmer till it becomes of a good consistence.
  2. The raspberries may be mashed with a spoon previous to adding the sugar, or rubbed through a wicker sieve.
Original Text
Raspberry Jam. To every pound weight of ripe picked raspberries, add fourteen ounces of sifted sugar and half a gill of currant juice; put them into a preserving pan, set them over a brisk fire, and when it boils skim it well and let it simmer till it becomes of a good consistence. N. B. The raspberries may be mashed with a spoon previous to adding the sugar, or rubbed through a wicker sieve. [210]
Notes
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